Instant Pot Vegetable Korma

Mix Veg Korma is a nutty, mildly spiced luscious North Indian curry, made with a medley of vegetables. This Indian curry is easy to make, and perfect for meatless main dish.

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Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Keyword: Curries, Indian Curries, Indian Main Dishes, Instant Pot Recipes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Calories: 349kcal

Author: Aayushi Patel

Equipment

1 Instant Pot

Ingredients

½ Cup Cashews
½ Cup Almonds
1 Cup Hot Water For Soaking the Nuts
2 Tablespoons Oil
2 Tablespoons Ghee
1 Onion Thinly Sliced
1 Cup Onion Finely chopped
2 Tablespoons Ginger Garlic and Green Chili Paste
1.5 Teaspoon Kashmiri Red Chili Powder
½ Teaspoon Turmeric
1 Teaspoon Coriander Powder
1 Teaspoon Garam Masala
½ Teaspoon Pav Bhaji Masala
1.5 Teaspoons Salt
2 Cups Vegetables Cut Into Bite sized shape, as shown in the picture.
1 Cup Water
150 Grams Paneer
1 Tablespoon Kasoori Methi

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Instructions

Soak the almonds and cashews in hot water for 15 minutes, or soak them overnight. Peel off the skin of almonds once the nuts are well-soaked.
Start the Instant Pot on Saute mode for 30 minutes. To this add oil. Once the oil is hot add sliced onions.
Let the onions caramelize. Now take the onions out and add them to a blender jar. Add the soaked nuts and half a cup of water.
Blitz until you have a smooth puree. Keep it aside.
While your instant pot is still in saute mode, add ghee to the pot.
Now, I add cumin seeds, dried red chili, cinnamon stick, bay leaf and green cardamom pods.
To this, you will add finely chopped onions, and minced ginger garlic and green chilies. You will have to saute this until the oil separates to make sure the onions and aromatics are cooked perfectly.
To this add your ground spices, which are Kashmiri red chili powder, turmeric, coriander powder, garam masala, and pav bhaji masala. Add salt too.
To this add puree of two tomatoes, it should yield you about 1 cup of tomato puree.
Cook until the oil separates, and to this add the prepared caramelized onion and nuts puree. Mix well.
To this add prepped vegetables.
Add about 1 cup of water and adjust the consistency of the vegetable korma.
Close the Instant Pot Lid and press Cancel.
Now press on Pressure Cook Button. Manually set timer for 2 minutes, and cook the Korma on high temperature,
Once the Korma is cooked, after 5 minutes, do a Quick Pressure Release.
Carefully open the Instant Pot Lid, and stir the curry. Hit Cancel and press Saute Mode again.
To this add diced paneer cubes.
Finish the korma, by finally adding crushed Kasoori Methi.
Serve with Phulka Rotis, or Garlic Naan.

Notes

The vegetable korma stays fresh in the refrigerator for up to 3-4 days. I like to serve this Korma, with butter naan, phulka rotis, or parathas.

You can also freeze the Korma, in an airtight freezer-friendly container for up to 3 months.

Nutrition